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jerryking : cocktails   22

‘Hall of shame’ drinks no longer: creamy cocktails make a comeback - The Globe and Mail
CHRISTINE SISMONDO
Special to The Globe and Mail
Published Tuesday, Mar. 04 2014
cocktails  liquor 
september 2014 by jerryking
Cocktail recipe: First Blush - a rosy twist on sangria - The Globe and Mail
CHRISTINE SISMONDO
Special to The Globe and Mail
Published Tuesday, Jul. 29 2014
summertime  recipes  liquor  cocktails 
august 2014 by jerryking
Lakeside Park mint julep: Summer in a glass - The Globe and Mail
CHRISTINE SISMONDO
Special to The Globe and Mail
Published Tuesday, Jul. 01 2014
cocktails  liquor  recipes  drinks  summertime 
july 2014 by jerryking
Wild Blueberry and Mint Highball
Wild Blueberry and Mint Highball
“Try this delicious Canadian Themed Cocktail!”
1½ oz Iceberg Vodka
¼ c wild blueberries
¼ oz fresh lime juice
tsp superfine sugar
3 oz club soda
8–10 mint leaves
Sprig of fresh mint for garnish 

 

To a highball glass filled with ice, add the blueberries, sugar and lime. Stir to dissolve the sugar and gently muddle to release the juices from the berries. Add the Vodka and mint leaves. Fill glass with crushed ice, top with soda and stir gently. Garnish with fresh mint.

Blueberries are in season through the summer. During the rest of the year, substitute with frozen or imported. 

 

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drinks  cocktails  recipes  liquor 
july 2014 by jerryking
Cranberry Shrub Fizz
Cranberry Shrub Fizz
“Try this delicious Canadian Themed Cocktail!”
1 ½ oz Prince Igor Extreme Vodka
1 oz cranberry juice
¼ oz red wine vinegar
2 tsp sugar
2 oz club soda
Frozen cranberries for garnish 

To an old fashioned glass filled with ice, add the cranberry juice, vinegar and sugar. Stir to dissolve the sugar and add Vodka. Fill glass with ice and add fresh cranberries. Top with soda and garnish with frozen berries. 

Fresh cranberries are available in September and October. Otherwise, substitute frozen cranberries. 

 

 

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recipes  drinks  cocktails  liquor 
july 2014 by jerryking
Cloudberry Maple Cream
Cloudberry Maple Cream
“Try this delicious Canadian Themed Cocktail!”
1 ½ oz Crown Royal Maple Finished
1 oz heavy cream
2 tsp cloudberry compote or jam
Fresh cloudberries and dash of cinnamon for garnish 

In a cocktail shaker filled with ice, add all ingredients. Shake vigorously for 45 seconds and strain into coupette or wide mouth flute. Garnish with fresh cloudberries and a dash of cinnamon. 

Cloudberries are in season in July and August. As a substitute, pick up some Cloudberry jam from IKEA — it’s available all year round! 

 

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drinks  cocktails  recipes  liquor 
july 2014 by jerryking
Saskatoon Berry Buck
Saskatoon Berry Buck
“Try this delicious Canadian Themed Cocktail!”
1½ oz Canadian Club Premium Whisky
½ oz fresh lime juice
2 tsp Saskatoon berry jam
3 oz ginger ale
Lime wheel for garnish 

To a cocktail shaker filled with ice, add Whisky, lime juice and jam. Shake for 20 seconds and then double strain into a highball filled with ice. Top with ginger ale. Garnish with lime wheel. 

Saskatoon berries (sometimes called service berries) are at their peak through the month of July. When they’re not in season, substitute with blueberries. 

 

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recipes  liquor  drinks  cocktails 
july 2014 by jerryking
Rituals and Restaurants in Rome
October 25, 2013 | NYTimes.com | By EMILY BRENNAN

Sant’Eustachio for coffee.
Trattoria da Lucia.
Negroni cocktail, which is equal parts gin, Campari and sweet vermouth with an orange half-moon.
Rome  Italy  Italian  things_to_do  cocktails  liquor 
november 2013 by jerryking
WHAT’S SELLING WHERE | Martini Vermouth - Wall Street Journal - WSJ.com
Jun 4, 2013 | WSJ | By Sarah Nassauer
While traditional cocktails with a generous dose of vermouth are popular again in the U.S., around the world people sip the spirit in a variety of flavors and mixtures.
drinks  liquor  cocktails  recipes 
august 2013 by jerryking
In his cups
May 25, 2012 | |Christine Sismondo. All about Pimms.
liquor  drinks  cocktails 
may 2012 by jerryking
Spirits Makers Replace Bartender With Convenience - WSJ.com
APRIL 2, 2009 | Wall Street Journal | by DAVID KESMODEL

Liquor giants are rolling out pre-mixed products to entice
recession-weary Americans to serve more cocktails at home, aware that
many drinkers don't want to fuss with mixing drinks themselves. At the
same time, liquor makers seek to address a shift by consumers toward
entertaining at home more and visiting bars less.
liquor  disruption  cocktails  home_based  convenience 
april 2009 by jerryking

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